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Advanced Bread and Pastry

4.65  ·  Rating details ·  168 ratings  ·  5 reviews
Advanced Bread and Pastry, A Professional Approach is a comprehensive guide to bread, viennoiserie, and pastry that is designed for students, professionals, and enthusiasts. Balancing a respect for tradition with modern approaches to method and technique, Advanced Bread and Pastry unites appealing presentation and indispensable instruction. It is written to help today's ba ...more
Hardcover, 1056 pages
Published March 1st 2008 by Cengage Learning
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Dan Beauchesne
Nov 20, 2009 rated it it was amazing
Very comprehensive guide to baking and pastry. Don't let the title fool you-- equal care is given to both the bread and pastry sections, enough that it could easily have been split into two different books.

What I like most about this book, in particular with regards to the bread section, is the scientific detail given to difficult concepts usually not seen in your average bread book-- the sourdough section is, dare I say, revolutionary.

The pastries cover everything from your most basic "diamon
Greg Cook
Oct 10, 2014 rated it it was amazing
If you only own one book on bread and pastry , this should be it. Absolutely the best in every way.
Dec 22, 2013 rated it it was amazing
A massive tome at over 1000 pages, chock full of formulas and a vast section on the process of bread and pastry baking. Probably not a great hoice for someone just beginning their journey in baking but if you've got some experience and really want to develop your skills and repertoire, this is an amazing book to add to your collection.

I've set this as "currently reading" as it is a resource someone will refer back to over and over; you never actually "finish" it.
Sep 08, 2010 rated it it was amazing
Shelves: cookbooks
Fabulous book for the professional, the advanced amateur, or the VERY ambitious novice. Really, you have to have a fair amount of bread baking experience to really understand what a tremendous resource this book is.
Apr 26, 2015 rated it it was amazing
Very thorough and scientific approach. Quantities in percentages, farinograph... obviously intended for professionals. Still, lots of useful info for anyone interested in bread and pastry.
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